Mushroom And Spinach Quiche In An Oat Crust - cooking recipe

Ingredients

1 cup oats
1/3 cup oat bran
2 tablespoons butter, chilled and cut up
3 tablespoons cold water
1 cup leek, chopped
1 1/4 cups mushrooms, sliced
1 cup evaporated milk
1 ounce parmesan cheese, grated
1/2 teaspoon salt
1/4 teaspoon dill
1/4 teaspoon thyme
1/4 teaspoon black pepper
5 eggs
10 ounces spinach (if frozen, thaw and squeeze dry)
1 ounce gruyere, grated (or swiss)

Preparation

Preheat oven to 375.
For crust combine oats and bran, cut in butter with a pastry cutter or 2 knives to coarse meal stage.
Add water, stir just until moist.
Press into a ball on wax paper and cover with more wax paper.
Roll dough, still covered into 10 inch circle.
Remove 1 sheet of wax paper and fit into a 9 inch greased pie plate. Remove other wax paper.
Bake for 7 minutes. Cool on wire rack.
For filling, put skillet on medium high heat and add a bit of oil. Add leak and saute for 2 minutes. Add mushrooms and saute for 5 minutes. Remove from heat and put in bowl.
Combine milk and everything else except the Gruyere in a blender and process until smooth. Add to mushroom mixture and stir well.
Pour into crust and sprinkle with Gruyere.
Bake 35 minutes or until a knife inserted near center comes out clean.
Let stand 5 minutes.